Grate the boiled and cooled potatoes and keep them ready.
Finely chop the onions, green chillies and cilantro.
Open the tuna cans, drain the water and set aside
Take a bowl add all the above ingredients to it (tuna, boiled grated potatoes, chopped onions, green chillies, cilantro, salt, black pepper and corn flour). Crush the onions with the salt and green chillies, then slowly combine the rest of the ingredients and mix well.
Make the cutlets in your desired shape and size. I usually make them in ovals and medium size.
Keep the bread crumbs and the beaten egg ready in two separate bowls.
Dip the cutlets one at a time first in the beaten egg and then coat them with the bread crumbs. Repeat the process for all of them and set aside.
Meanwhile heat the oil enough to deep fry them in a stainless steel skillet.
Deep fry them on medium heat until golden brown by turning them over from time to time so they don't get burnt.
Drain them completely on the side of the pan and place on paper towels. Serve them hot with mint chutney and tomato ketchup and enjoy with tea or as a side with your meals.